Papaya Magazine

20.04.15 / The Best of Malaysian Hospitality

Sometimes researching food can be pretty tricky, especially with only a rudimentary grip of the local language.  A bit of local knowledge is invaluable, and in that respect I was incredibly fortunate to spend an afternoon as a guest of SEGi College in Penang.  MORE

12.12.14 / Red Gurnard

On my way home from Christmas shopping I popped into the Grainger Market to peruse the fish stalls. Some lovely red Gurnard took my fancy and I had to buy some.
Gurnard is a delicious fish with clean white flesh and a mild taste. It is very versatile. It bakes, fries and poaches well. It also makes a lovely stock or soup.
I filleted my gurnard and fried the fillets. This left me with lots of bones and heads to make a stock for the sauce.
Red gurnard has been recommended as a sustainable fish by people such as Hugh Fearnley-Whittingstall. It seems that red gurnard are often taken as a by-catch from trawls seeking other fish. For that reason there appears to be little reliable data on their sustainability. I guess that eating the by-catch is better than throwing it back when it is dead but, as with any fish, I always have a nagging doubt in the back of my mind.
I’ll leave it to you to decide your position but as when buying any fish do give it some serious thought and ask your fishmonger about the sustainability of what you are about to buy.
The Marine Stewardship Council is a good source of info on which fish to buy and what to look out for.

01.12.14 / Recipe for Partridge with Chocolate

Partridge is probably my favourite game bird. It has a mild flavour if only hung for a short time. I’m not a fan of really gamey meat and so any birds that I am kindly given usually only hang for 2 or 3 days.
A friend recently gave me a couple of lovely birds. They were delicious in a chocolate and sweet pepper sauce.
“Dolce de Bergamo” are small thin peppers usually used fresh. They are great stuffed and fried.
This year I have had a little experiment and have dried them to use as a winter seasoning. They are proving to be quite delicious.
Try this recipe with partridge or pheasant. You could use chicken if you prefer.
You can use any dried sweet peppers. MORE

19.11.14 / Guinea Fowl in Tomatillo Sauce

Guinea fowl is very popular at the moment and lately I have catered for a number of parties that have had Breast of Guinea Fowl on the menu. It is a delicious bird with a flavour similar to chicken but perhaps a little tastier.
I buy whole birds and remove the breasts to prepare the dishes. The carcass gets used to make a stock for the sauce. That leaves me with the legs that find their way into the freezer for later use.
As well as having a glut of guinea fowl legs I am also trying to use up last year’s dried chillies, ready to be replaced by this seasons chillies that are hanging up to dry.
I’ve also been clearing out the greenhouse and have an abundance of fresh tomatillos.
Guinea fowl legs take really well to slow cooking so I have put them together with some dried ancho chillies and fresh tomatillos to come up with this Mexican inspired of a dish.

You could use chicken legs for this dish if you prefer, and ancho chillies are now fairly widely available. MORE


Andy will be holding a demonstration of exotic canapes at Widehaugh House on Tuesday 25th November. MORE

11.11.14 / Jam, Jelly and Chutney

At this time of year I get down to the business of preserving the autumn harvest.
I must make tens of kilos of jams, jellies and chutneys each year. They aren’t for sale directly, but do end up as ingredients or accompaniments to many of my dishes. MORE

03.11.14 / Banoffee Pie

Banoffee Pie seems to be one of those desserts that been around for ever and remains incredibly popular.  At “the Caf”, back in the ‘90s, we probably served as many portions of Banoffee Pie as all of the other desserts combined.
There is legend surrounding the origins of Banoffee Pie but trawling the internet there seems a consensus that it originated at the Hungry Monk Restaurant in East Sussex back in the early ‘70s.
It is a dish that lends itself to interpretation and so there are lots of different versions out there. At “the Caf” we would omit the coffee and serve it generously laced with rum.
Banoffee is one of desserts that I haven’t made in ages but having been presented with two beautiful individual banoffee pies yesterday I feel that it might have to be reintroduced into my repertoire.
Another young friend, Middle school pupil, Eilidh created these fantastic banoffee pies. The short pastry bases were baked blind and beautifully crisp. The sliced bananas were firm and the cream perfectly soft. Hidden amongst all of that was a smooth caramel that oozed out when I cut into it. Amazing! And to top it all off, each pie was decorated with chocolate rock making it an extra special treat.
Check out the picture and drool.  MORE

30.10.14 / Review of The Lord Crewe Arms

I was shown this lovely piece of writing by a young friend and thought it deserves to be shared with the world.  I can almost smell the chicken roasting and the “Beer Getting Prepared for the men”.
Thanks Gregor.
I think there is a food journalist in the making.
The Lord Crewe is located in stunning Blanchland in Northumberland surrounded by green fields and heather moorland. Well worth a visit.
To see Gregor’s review and his lovely picture- click on “see the album” below. MORE

10.09.10 / Welcome

Welcome to the Papaya food magazine. We'll be updating our magazine regularly so keep checking back for our latest news, updates and hints and tips. MORE

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